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Winter calls for hearty soups, and so does The Windy City. New to the menu at Chicago’s AMK Kitchen Bar, the Butternut Squash Soup is served with poached cranberry and crème fraîche topped with a crunchy, savory granola. Marcin Cymmer

Squash and sage, a classic flavor combo, get a refresh at Little Bird Bistro in Portland, Ore., which par-roasts and fries butternut squash before topping it off with a curried sage créme fraîche. Carly Diaz

Leaving the kitchen, and entering the bar, North Hollywood’s Idle Hour offers a special expression of butternut squash. Called Idle Hands, the drink is made by roasting butternut squash — pulling toasty, caramel notes — before it’s infused with rye whiskey. Spruced up with pecan bitters, it’s winter in a nutshell (or glass). Danielle Bernabe

Its creamy texture and color — thank carotenoids for this — make for a silky ingredient once pureed, especially in dishes like the Butternut Squash Mac n' Cheese from The Terrace restaurant in Pasadena, Calif. The Langham Huntington, Pasadena

At The Ritz-Carlton, Half Moon Bay in California, a Butternut Squash Panna Cotta incorporates three takes in one: Not only used in the creamy panna cotta, a puree also dots the dish while pickled butternut squash garnishes the spread. The Ritz-Carlton, Half Moon Bay

At Café Gratitude in San Diego, butternut squash stars in several dishes. But for starters, its COMMUNITY dish boasts a rosemary butternut squash terrine served with grilled sourdough crostini. Café Gratitude

In Portland, Ore., the chef and owner of Aviary uses sautéed butternut squash in a Silken Tofu dish in order to incorporate the warmer notes of winter holidays — the pumpkin seed brittle helps, too. Carly Diaz

Also new to Greenwich Village, Loring Place is helmed by chef Dan Kluger, formerly of ABC Kitchen and ABC Cocina where patrons swooned over his Squash on Toast. At his new sprawl, there’s a new squash to drool over: Butternut “Fries.” Loring Place

Newly opened in Boston’s South End, the wood-fired Area Four restaurant pours a Squash “Squash” Swizzle at the bar. The cocktail comprises two doses of rum, lemon, quatre épices, and of course, butternut squash. Melissa Ostrow

In West Hartford, Conn., Barcelona Wine Bar’s chef works with sweet and savory flavors in the Butternut Squash Bisque topped with a curried sour cream and sweetened with an Amaretto cookie crumble. Barcelona Wine Bar

At TICO, also in Washington, D.C., chef Rodrigo Perez goes a step above the rest with a multi-step technique: he steams, purees and freezes butternut in cubes that are soaked in lye, and later cooks each cube in simple syrup. Served alongside grilled lamb, the process creates a squash that’s crispy on the outside and creamy on the inside. TICO

Also in Austin, Texas, chef Paul Qui’s just-opened – and already buzzing — Kuneho restaurant debuted its first menu with the Prof. Farnsworth’s News; this rye cocktail is bountiful, not only including butternut squash, but also yam and persimmon. Kuneho

In Charleston, S.C., The Bar at The Spectator Hotel serves a seasonal sip: Against the Grains mixes up flavors like bourbon, sake, strega, Thai chiles and saffron along with a locally sourced butternut squash puree. The Spectator Hotel

In Miami, avocado meets its match at DIRT. A Butternut Squash + Goat Cheese Toast is topped with spicy mustard greens and drizzled with wildflower honey. (Fear not: Avocado toast is also up for grabs.) DIRT

You’ve hopefully had your fill of pumpkin-spiced everything, that squashy, autumnal ingredient that’s so last season — because now, it’s time for butternut squash. Grown in summer, harvested during fall and enjoyed through winter, butternut squash is a chef favorite. Easy to peel and cut, unlike some of its fellow winter squashes, its creamy flavor and texture suit cold weather's hearty, rich recipes, from heavy soups to delightful pies. Better yet, this season butternut squash is tending towards the bar as an of-the-moment ingredient in cocktails.

Ready to eat (and drink!) your fruits and vegetables this year? Browse the gallery above to see where butternut squash — a fruit that's given vegetable treatments in the kitchen — is popping up at restaurants and bars across the country this season. Plus, see more winter flavors below.

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In Colorado, The St. Regis Aspen Resort offers a unique spin on hot chocolate. Instead of the traditional ready-to-drink version, Hot Cocoa on a Stick features steaming milk in a cup served with sticks of Peppermint White Chocolate, Traditional Dark Chocolate and Marshmallow, and Salted Caramel – allowing guests to create their very own hot chocolate experience. Chris Council and Emily Chaplin

At Four Seasons Hotel St. Louis, Cielo’s bar manager William Mitchell created a Cocoa Dreams: Build-Your-Own Hot Chocolate experience. "This build-your-own hot chocolate [bar] is a way to be your own barista -- without having to grow a beard or wear skinny jeans," he says. His house hot chocolate entails Kahlúa, Baileys Irish Cream, Godiva Chocolate Liqueur and hot milk chocolate. Guests then pile on creative toppings to their liking. Four Seasons Hotel St. Louis

In Chicago, warm up in more than one way at Bread & Wine with Sarah’s Red Wine Hot Chocolate, created by beverage director and general manager Sarah Plimmer. With ingredients like Pinot Noir, melted chocolate chips and fluffy marshmallows, what’s not to love? Ryan Beshel for Bread & Wine

In Colorado, add The Remedy Bar at Four Seasons Resort and Residences Vail to your culinary list, as its World-Famous Haute Chocolate will not disappoint. A chocolate lattice is placed on top of the mug, and house-made hot chocolate is poured over the top to melt it into the glass, causing the marshmallow to rise and the flavor to become even more rich. Four Seasons Resort and Residences Vail

In Asheville, N.C., guests staying at The Omni Grove Park Inn can indulge in delicious hot cocoa made from scratch with chocolate ganache -- topped off with whipped cream, chocolate and caramel sauce. You can also spike it if you wish. The Omni Grove Park Inn

At by CHLOE. locations in New York City, don’t miss out on this seasonal Peanut Butter Hot Chocolate crafted with almond milk, peanut butter and chocolate – with vegan marshmallows, of course. by CHLOE.

No winter trip to Paris is complete without stopping by La Galerie at Four Seasons Hotel George V for hot chocolate. In addition to being the thickest, most delectable, spoon-sipping drink, it’s also served alongside crunchy chocolate beads, Normandy cream and two marshmallows -- to give guests full control over flavor profile. Jenn Rice

At Maman’s New York City locations (in Soho, Tribeca and Greenpoint), try the lavender hot chocolate crafted with melted dark chocolate and infused with dried lavender. It offers a unique spin on the classic cold weather drink — and pairs well with tasty treats such as the gluten-free banana chocolate marble cake created in collaboration with gluten-free and vegan baker, Erin McKenna. Maman

After a day on the slopes at Utah’s Park City Mountain Resort, it’s perfectly acceptable to treat yourself to The Caramel Corn hot chocolate at Murdock's Cafe. And yes, it entails hot cocoa with salted caramel-covered popcorn piled on top of whipped cream. Murdock's Cafe

In Denver, head up to FIRE Terrace at the ART, a Hotel, grab a blanket, and order a Mint Condition crafted with Godiva hot chocolate, créme de menthe, chocolate bark and mint whipped cream. It’s the combination of a sizzling fire pit, scenic city views and a warm, tasty beverage that make it such a unique experience. the ART, a Hotel

At Le Bristol Paris, Café Antonia offers two unique hot chocolate recipes for winter. One version is infused with fresh mandarin peelings, while the other is infused with lemongrass shavings -- adding a refreshing twist to the thick, creamy dessert-like beverage. Jenn Rice

At Mandarin Oriental, Paris, don't miss Winter Tea Time at Camélia. In addition to an insatiable tower of pastries and sweets, the fan-favorite spicy hot chocolate with a creamy foam layer and branded chocolate garnish is a highlight of the spread. Jenn Rice